Bettyos Rigatoni Ala Vodka Food

RIGATONI ALA VODKA

Steps:

• In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
• Add tomato sauce, salt, red pepper, black pepper, and basil.
• Cook over medium heat, stirring occasionally, until thoroughly heated.
• Add heavy cream and vodka. Stir to mix and cook for a few minutes.
• Boil rigatoni according to package instructions (do not overcook).
• In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
• Serve immediately.

PENNE ALLA VODKA

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

SPICY RIGATONI ALLA VODKA

Steps:

• Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
• In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
• Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.

RIGATONI A LA VODKA

Steps:

• Saute proscuito garlic onion and red pepper flakes in butter and olive oil until garlic is light gold and onions soften.
• Add tomatoes, vodka, green peas and season with salt black pepper and basil bring to a simmer and cook for 10 minutes stirring occasionally.
• Add heavy cream and pecorino cheese and stir to blend.
• Cook through for 2 minutes.
• Serve over cooked pasta with grated cheese.

BETTYO'S RIGATONI ALA VODKA

Steps:

• In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
• Remove from heat.
• Ignite and let vodka cook down, (flame will go out).
• In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
• Then add vodka and chopped scallion and garlic butter mixture into the sauce.
• Cook over medium heat, stirring.
• Pour over cooked rigatoni.
• Garnish with fresh parsley.
• I recommend pouring the sauce over each individual dish it goes further.